Easy Baked Potato Soup

This loaded baked potato soup captures all the magic of a classic baked potato but in the form of a warm, cozy bowl. Imagine bits of crispy bacon, sharp cheddar cheese, tangy sour cream and fluffy, salty potatoes swimming in a thick and creamy soup—comfort food at its finest and simplest to make. Perfect for chilly evenings when you want something hearty and satisfying.

What’s great is that you mostly make this soup in one pot—no baking potatoes ahead! The process is easy: crisp the bacon, sauté onions and garlic right in the leftover bacon fat, whip up a simple flour-and-milk roux to get that creamy thickness, then add potatoes and chicken broth to simmer until tender. From start to finish, you’re looking at about 55 minutes, including 15 minutes of active prep time. This recipe generously feeds about six hungry people.

The end result? A rich, filling soup that’s perfect to top with all your favorite baked potato goodies like sour cream, scallions, extra sharp cheddar, and crispy bacon bits. Plus, you can easily adjust the soup’s texture—mash some potatoes if you like a thicker broth or keep them chunkier for more bite. Stick around because I’ll walk you through the steps with helpful tips, troubleshooting tricks, and even ideas for leftovers or extra touches.

What Makes This Soup Special

This baked potato soup recipe is one of my all-time favorites because it’s such a straightforward way to get all the loaded baked potato flavors you love, but in a comforting, cozy soup form. If you crave that same cheesy comfort, you might also love my Broccoli Cheddar Soup. Plenty of readers have told me this is the one they’ve been hunting for—it’s just that good. It’s hearty and packed with flavor, and the best part is you likely already have most ingredients sitting in your kitchen.

A quick heads-up: no baking the potatoes here! While some recipes call for that, I find it so much easier to make this soup by skipping that step and cooking everything in one pot. If you’re into one-pot convenience, you’ll also enjoy my Creamy Crockpot Chicken Gnocchi Soup. I’m all about keeping it simple without sacrificing taste—and this method definitely delivers.

Ingredients for Loaded Flavor

• Bacon (chopped)
• Sweet onion (e.g., Vidalia), diced
• Garlic (minced)
• Russet potatoes (peeled optional), chopped
• All-purpose flour
• Whole milk (3% fat)
• Chicken broth
• Sour cream
• Sharp cheddar cheese (extra-sharp optional)
• Scallions
• Salt
• Black pepper

How to Make the Soup

1. Chop the bacon.
2. Fry the bacon in the soup pot until crispy, then remove bacon and leave about half the rendered grease in the pot.
3. Dice the onion and sauté in the reserved bacon fat until softened.
4. Stir in the flour and cook about 1 minute to remove the raw taste.
5. Slowly whisk in the milk until smooth and lumps are gone.
6. Pour in the chicken broth.
7. Peel (optional) and chop the potatoes, then add the potatoes and minced garlic to the pot.
8. Use a wooden spoon to scrape up browned bits from the bottom of the pot.
9. Bring the mixture to just below boiling, then reduce heat to a gentle simmer.
10. Simmer until the potatoes are tender.

11. Mash some potatoes in the pot if you want a thicker soup.

    

12. Stir in the sour cream and most of the shredded cheddar and cooked bacon, saving some for topping.
13. Taste and season with salt and pepper.
14. Sprinkle remaining cheddar, crispy bacon, and chopped scallions on top before serving.

Tips for Creamy, Thick Soup

• I always reach for Russet potatoes here—they’re usually marked as baking potatoes in stores. Their starchy nature thickens the soup effortlessly, and they naturally break down, giving you that creamy thickness you want.
• Peeling the potatoes is optional. I peel them for a smoother soup, but if you prefer a bit more texture, give them a good scrub and leave the skins on—it adds a nice rustic touch.

As with any creamy potato soup, don’t skimp on the salt. It really brings out the flavors, so season generously and taste as you go.

• This soup is a meal on its own, but if you want a little something extra, warm up some crusty sourdough bread on the side. It’s perfect for dipping and soaking up every last bit.
• A crisp side salad is a wonderful way to balance the soup’s richness and add freshness to your meal—or try a thin, savory Italian zucchini scarpaccia for something a little different.

Ways to Customize Your Soup

• For more texture, I mash a few potatoes right in the pot with a masher, but if you prefer a chunkier soup, just leave the potatoes as they are.
• If you like a little spice, toss in a pinch of cayenne pepper or crushed red pepper flakes—it adds a nice kick.
• Feeling extra hearty? Stir in some diced ham or cooked shredded chicken for added protein and flavor, or add tender vegetables like sautéed zucchini for more color and nutrition.

Storing and Reheating Leftovers

• Keep leftover soup in a sealed container in the fridge for 3-4 days.
• When reheating, warm it gently over low heat and stir often. You might need to add a splash of chicken broth because potatoes release starch and can thicken the soup over time.
• Freezing is okay but can change the texture a bit, sometimes making it grainy; if you want a soup that typically freezes more smoothly, a tomato-based option like our Best Tomato Soup often does well. It still tastes good, though! Freeze leftovers in airtight containers for up to 3 months and reheat slowly, adding broth as needed for smoothness.

Common Questions Answered

• Can I use a different type of potato?

  Absolutely! Russets are ideal because their starch thickens the soup and they break down nicely. Yukon Gold or other starchy potatoes work too. Just know that waxy potatoes like new potatoes hold their shape more and will make the soup chunkier.

• Can I make this gluten-free?

  Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend, or try a cornstarch slurry instead (mix 1–2 tablespoons cornstarch with cold water and whisk into the simmering soup). If you choose cornstarch, add it near the end and simmer until the soup thickens.

• Can I make this dairy-free or use a different milk?

  You sure can. Use a thicker, unsweetened plant milk like oat or full-fat coconut milk and dairy-free cheddar and sour cream alternatives. Keep in mind this may tweak the flavor and texture a bit. If you’d prefer a naturally creamy, dairy-free alternative, try our Roasted Butternut Squash Soup. Alternatively, heavy cream adds richness but ups the fat content.

• How can I make this vegetarian?

  Skip the bacon and sauté the onion in butter or oil. Add smoky flavor with smoked paprika, a splash of liquid smoke, or chopped smoked tempeh. Swap chicken broth for vegetable broth for a veggie version.

• Why did my soup get grainy after freezing?

  Dairy soups sometimes get grainy after freezing because the fats and proteins separate. While it still tastes fine, the texture won’t be quite like freshly made. If freezing, reheat gently and stir in extra broth for smoothness.

• How should I reheat leftovers?

  Reheat gently on low heat, stirring often to keep it smooth and prevent sticking. Add a little chicken broth or milk as needed because the soup thickens after chilling.

• How do I prevent cheese from becoming stringy or separating?

  Take the pot off high heat before adding the cheddar or turn the heat down low. Stir in cheese gradually and avoid direct high heat—that helps the cheese melt smoothly without getting grainy or separating. For a quick walkthrough of smooth-melting technique in a similar soup, check out our High Protein Broccoli Cheddar Soup.

• Can I prep this recipe ahead of time?

  Yes! Chop potatoes and prep ingredients a day ahead if you want. Fully cooked soup stays fresh for 3–4 days in the fridge. If prepping the roux and base ahead, reheat gently and add sour cream and cheese just before serving for the best texture and flavor.

• How can I adjust the thickness of the soup?

  Want it thicker? Mash more potatoes into the pot or let the soup simmer uncovered to reduce liquid. For thinner soup, add chicken broth a little at a time until it’s just right.

• Any tips for seasoning?

  Potato soups need good seasoning to really shine. Taste and add salt gradually as you cook and after mixing in cheese and sour cream. Bacon and cheddar bring salty flavors, so balance accordingly.